I recently got these insanely beautiful pink apples from my friend My Feldt, who together with Stora Juleboda started growing these organic beauties down in Skåne, Sweden. I’ve never ever seen such intensely pink apples before, I just knew I had to make a galette with them! I have a few apples left, so now I just need to figure out what else to make with these beauties. The frost took most of the flowers this spring so the harvest was small this year.
Of course, you don’t have to use pink apples to make this galette! You can use any kind that you like for baking. There are several other pink varieties too, I know Pink Pearl, and sometimes Discovery (which are widely available in Sweden) too. If you choose Discovery apples with a deep red skin they sometimes have a light pink flesh (like in this post). But I’m hoping these Rosa Fabian apples will be widely available soon. They’re both beautiful and so, so delicious!
Pink apple galette
Makes one galette, 6-8 servings
Of course, you don’t have to use pink apples for this recipe, but it does make for a show stopping galette! Other varieties I know that have a pink flesh are Pink Pearl sometimes Discovery too if you pick ones that have deep red skins. Make sure to use very cold butter when making this recipe, preferably place the butter in the freezer for a few minutes before making it.
- 180 g (1 1/4 cup) all purpose flour
- 1 tbsp. granulated sugar
- 1/2 tsp. flaky salt if using unsalted butter, a pinch of salt if using salted butter
- 150 g very cold butter, diced or grated
- 3-5 tbsp. ice water
- 6-8 small apples
- 2 tbsp. fresh lemon juice
- 1/2 tsp. ground cardamom
- 2 tbsp. granulated sugar
EGG WASH & Topping
- 1 egg
- pinch of salt
- 1 tsp. sugar
- 2 tbsp. apricot jam
- 1 tbsp. water
- Combine flour, sugar and salt in a large bowl. Add the diced or grated butter to the dry ingredients, and using your fingers rub in the butter until dough is crumbly but there are still some small visible pieces of butter. You can also use a pastry cutter or food processor for this step.
- Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
- Form the dough into a ball, then flatten into a disc. Place the dough in an airtight container or wrap in cling film and place in fridge for at least one hour, up to two days. Freeze the dough if not using within two days.
FILLING & BAKING
- Remove the dough from the fridge and leave it at room temperature for 10-15 minutes to soften, if needed. Roll out the dough to a large circle on a lightly floured surface, about 1/8 – 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
- Using the rolling pin, transfer the dough to a baking sheet covered with baking paper. Place the rolled out dough in the fridge while you prepare the filling.
- Peel the apples if desired, but it’s absolutely not necessary. Core and slice the apples and place them in a medium bowl and add lemon juice. Gently toss until combined.
- Remove the dough from the fridge and sprinkle cardamom over the it. Place the apple slices in a pattern, leaving a few centimeters of the edge free from filling (see video). Sprinkle the apples with 2 tbsp. sugar.
- Fold the edges over the fruit and press gently to seal. Transfer the galette to the fridge or freezer for 10 minutes, meanwhile preheat the oven to 200°C (390°F).
- Whisk together the egg and a pinch of salt in a small bowl. Remove the galette from the freezer, then brush the edges with the egg wash and sprinkle with 1 tsp. sugar.
- Bake the galette for 30-40 minutes in the lower part of your oven or until crust is golden brown. While the galette is baking, heat apricot jam and water in a small saucepan. As soon as the galette comes out of the oven, gently brush the apples with the warm apricot mixture. You can also use warm honey to brush the apples if you don’t have apricot jam.
- Let cool before serving. If you like eating your pie warm, reheat slices in the microwave or oven. Serve with whipped cream, vanilla sauce, ice cream or whatever you prefer!
Terry Handel says
This Gillette is so beautiful! I live in apple country here in the U.S. and hope to see this red beauty here soon!
Thank you Terry! Apples are just the best, and these are so beautiful!
Wow I’ve never seen apples this beautiful! And pie and your photos are simply stunning, Linda! ❤️
Thank you dear Lili!! ❤️❤️
Hey there linda
I absolutely love your photography and this pie sounds great. Have either of my fedlt recipe bookes been translated to English?
If not when will they be?
I literally want one or both of them so much but I know it totally won’t be worth it unless it’s in English
Is there any way you can make this happen or not?
Hi Kamiya! Thank you for the super kind words! They are not translated into English sadly, only German and Swedish. We are still crossing our fingers for a translation, maybe it will happen some day.
This looks delicious!
This is not related but could you please do a post on your style of clothes? The outfits I can see in the pictures look so cool! 🙂
Thank you so much Danelle! That’s so kind of you to say 🙂 I will keep that in mind!